I like to call this Alyssa’s Fried Rice because she made it for us for the first time when she and Gage were here a couple months ago. We’ve made fried rice often in the past, but we made it from a premix and this is MUCH better.
Here’s what you need:
- 1 – 2 cups of cooked chicken (I made mine in the crockpot during the day. I just put a package of chicken in with a bottle of teriyaki marinade and cooked it for a few hours. Sometimes we just cut up the chicken and sauté it in butter and veggie oil and then proceed to step 4.
- Jasmine Rice
- veggies (I used frozen carrots and peas this time… You could also use frozen broccoli or sprouts and edamane if you can find them.
- Soy Sauce
- Sriracha sauce (red chile hot sauce)
- butter/oil for sautéing veggies, onion, and chicken if needed. (I use a combination of veggie oil and butter. You could also use sesame or peanut oil.)
1. Start your rice cooking. 2 – 3 cups of cooked rice is generally enough. Alyssa introduced us to Jasmine Rice. You can find it at any grocery store. Matt and Cady really like it so we’ve stuck with it for this dish. I guess you could use regular rice but I think this kind of rice adds a little something.
2. While your rice is cooking, chop your onion (I use half an onion. You could use less or more – just depends on what you like.) Start it cooking in a little butter and oil. I will add some fresh garlic at this point if I have some. If I don’t have any fresh garlic, I generally sprinkle a little garlic powder on the onion while it’s cooking.
3. Also start steaming your veggies. I like peas and carrots. I don’t use a whole bag (maybe 1/4). I seal them back up and save them for the next time. We’ve also had broccoli, edamame & sprouts in the past. Again, whatever you like. Peas and carrots are pretty traditional so those work well.
4. Chop your chicken. If you don’t precook your chicken like I did, you can cut it into small pieces and then sauté it in some butter/oil. Take it out of the pan and put aside. Then put your onions in the same pan (step 2).
Once your onion is done (it starts to get soft and translucent). Add your drained veggies to the pan (I say drained because you don’t want a lot of extra water). Stir.
Add your chicken. Stir.
Push mixture to the side. Crack a couple eggs into the pan. Scramble them, then stir.
Add rice. In this pic you can see I had to switch to a bigger pan. This is because I was making a BIG batch on this day. Normally you could just add your rice to the same pan. Stir. Add a few squirts of sriracha and several good pours of soy sauce. Stir & taste. Add more as you see fit.
Serve! It’s really simple and really good! It’s cheap to make and I promise tastes as good if not BETTER than take-out. It’s not a “one pot” recipe so you’ll have some dishes to do but it’s worth it.